USDA Boxed Beef Cutout Closing Prices for February 20

February 20 (Bloomberg) -- This table details boxed beef cutout prices supplied daily by the U.S. Department of Agriculture. Prices and loads traded are as of 3:00 p.m. U.S. central time.

Prices are determined from cuts in dollars a hundredweight and vary between higher-quality choice cuts and select beef cuts for sale f.o.b. Omaha, Nebraska.

CHOICE SELECT

600-900 600-900 ------------------------------------------------------------------------------- Current Cutout Values: 191.81 188.38 Change from prior day: 1.36 2.48 ------------------------------------------------------------------------------- Choice/Select spread: 3.43

Total Load Count (Cuts, Trimmings, Grids): 181 ------------------------------------------------------------------------------- COMPOSITE PRIMAL VALUES Primal Rib 272.52 265.52 Primal Chuck 158.24 158.11 Primal Round 169.11 169.59 Primal Loin 260.58 246.63 Primal Brisket 141.96 141.49 Primal Short Plate 141.44 145.23 Primal Flank 115.04 115.01 -------------------------------------------------------------------------------- LOAD COUNT AND CUTOUT VALUE SUMMARY FOR PRIOR 5 DAYS

CHOICE SELECT Date Choice Select Trim Grinds Total 600-900 600-900 02/17 91 41 14 24 171 190.45 185.90 02/16 79 51 21 33 184 190.20 185.53 02/15 106 69 27 42 244 189.38 184.27 02/14 93 56 29 31 209 187.95 182.59 02/13 94 35 21 33 184 187.22 181.97 -------------------------------------------------------------------------------- Current 5 Day Simple Average: 189.04 184.05 -------------------------------------------------------------------------------- NATIONAL BOXED BEEF CUTS - NEGOTIATED SALES FOB Plant basis negotiated sales for delivery within 0-21 day period. Prior days sales after 1:30pm are included.

CURRENT VOLUME - (one load equals 40,000 pounds)

Choice Cuts 86.77 loads 3,470,733 pounds Select Cuts 39.24 loads 1,569,688 pounds Trimmings 27.67 loads 1,106,827 pounds Ground Beef 27.73 load 1,109,282 pounds ------------------------------------------------------------------------------- Choice Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

rades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 44 310,201 513.00 564.50 516.10 112A 3 Rib, ribeye, bnls, light 13 15,035 600.00 630.00 609.95 112A 3 Rib, ribeye, bnls, heavy 46 162,797 562.00 615.90 592.74 113C 1 Chuck, semi-bnls, neck/off 114 1 Chuck, shoulder clod 15 107,469 199.00 216.00 213.47 114A 3 Chuck, shoulder clod, trmd 22 76,976 210.79 230.30 221.64 114D 3 Chuck, clod, top blade 7 9,959 273.21 293.00 280.21 114E 3 Chuck, clod, arm roast 20 65,227 234.00 265.00 247.72 114F 5 Chuck, clod tender (IM) 7 6,531 349.52 375.00 364.26 115 1 Chuck, 2-piece, boneless 116A 3 Chuck, roll, lxl, neck/off 42 162,309 219.60 247.89 233.17 116B 1 Chuck, chuck tender (IM) 23 60,059 223.21 245.00 231.92

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 36 181,356 206.00 225.64 211.81 120A 3 Brisket, point/off, bnls 10 21,257 324.00 360.00 336.22 123A 3 Short Plate, short rib 18 47,025 305.00 397.00 357.52 130 4 Chuck, short rib 16 32,212 214.00 260.00 228.47 160 1 Round, bone-in 5 2,839 210.00 221.02 216.60 161 1 Round, boneless 9 25,966 206.00 240.00 226.97

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 49 166,396 235.00 255.00 246.35 168 1 Round, top inside round 37 251,314 207.00 225.00 211.64 168 3 Round, top inside round 26 197,808 213.44 248.00 220.20 169 5 Round, top inside, denuded 31 147,715 247.00 267.50 250.76

3 Round, top inside, side off 0 0 170 1 Round, bottom gooseneck 4 3,100 210.00 216.79 210.82 171B 3 Round, outside round 46 212,111 211.00 236.00 225.78 171C 3 Round, eye of round (IM) 39 80,434 222.00 261.76 242.18 174 1 Loin, short loin, 2x3 174 3 Loin, short loin, 0x1 23 156,576 492.22 549.50 501.54 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy 0 0

1 Loin, strip loin bnls. 1x1 7 12,497 484.68 508.95 497.44 180 3 Loin, strip, bnls, 0x1 51 153,507 540.00 579.00 554.49 184 1 Loin, top butt, bnls, heavy 12 16,838 289.68 315.50 300.30 184 3 Loin, top butt, boneless 52 304,787 299.21 345.00 319.22 185A 4 Loin, bottom sirloin, flap 18 25,582 394.19 426.79 413.37 185B 1 Loin, ball-tip, bnls, heavy 11 14,819 280.00 304.21 300.82 185C 1 Loin, sirloin, tri-tip (IM) 8 22,178 314.00 331.00 321.59 185D 4 Loin, tri-tip, pld (IM) 11 28,796 404.21 446.50 418.70 189A 4 Loin, tndrloin, trmd, heavy 51 161,887 872.62 938.71 897.31 191A 4 Loin, butt tender, trimmed 12 13,611 840.00 870.00 845.62 193 4 Flank, flank steak (IM) 9 21,472 413.22 450.00 421.47 ------------------------------------------------------------------------------- Select Cuts, Fat Limitations 1-6 (IM) = Individual Muscle IMPS/FL Sub-Primal # of Total Price Weighted

Trades Pounds Range Average ------------------------------------------------------------------------------- 109E 1 Rib, ribeye, lip-on, bn-in 13 13,746 495.00 529.50 513.56 112A 3 Rib, ribeye, bnls, light 112A 3 Rib, ribeye, bnls, heavy 20 64,702 568.30 586.00 574.97 113C 1 Chuck, semi-bnls, neck/off 7 34,473 205.00 215.00 207.32 114 1 Chuck, shoulder clod 7 56,683 200.00 214.46 213.46 114A 3 Chuck, shoulder clod, trmd 18 73,961 207.00 230.75 224.02 114D 3 Chuck, clod, top blade 114E 3 Chuck, clod, arm roast 0 0 114F 5 Chuck, clod tender (IM) 4 7,151 306.00 310.83 306.67 115 1 Chuck, 2-piece, boneless 0 0 116A 3 Chuck, roll, lxl, neck/off 22 108,845 218.60 239.00 227.16 116B 1 Chuck, chuck tender (IM) 6 7,596 226.63 245.00 229.46

3 Chuck roll, retail ready 120 1 Brisket, deckle-off, bnls 6 15,828 209.00 214.00 210.24 120A 3 Brisket, point/off, bnls 123A 3 Short Plate, short rib 3 5,167 280.00 392.00 317.96 130 4 Chuck, short rib 4 4,163 212.00 223.00 216.69 160 1 Round, bone-in 161 1 Round, boneless 6 12,639 221.75 228.75 226.50

3 Round, bnls/peeled heel-out 0 0 167A 4 Round, knuckle, peeled 8 47,141 237.00 260.00 249.56 168 1 Round, top inside round 5 26,974 207.89 218.00 214.14 168 3 Round, top inside round 14 33,855 213.41 225.02 219.36 169 5 Round, top inside, denuded 3 2,344 254.40 260.00 258.08

3 Round, top inside, side off 170 1 Round, bottom gooseneck 3 2,780 210.79 215.00 213.04 171B 3 Round, outside round 12 29,883 211.00 230.60 221.71 171C 3 Round, eye of round (IM) 20 43,583 228.00 259.00 245.89 174 1 Loin, short loin, 2x3 0 0 174 3 Loin, short loin, 0x1 4 8,211 460.00 500.00 494.23 175 3 Loin, strip loin, 1x1 180 1 Loin, strip, bnls, heavy

1 Loin, strip loin bnls. 1x1 180 3 Loin, strip, bnls, 0x1 16 38,428 460.00 521.00 488.54 184 1 Loin, top butt, bnls, heavy 16 236,128 275.00 285.50 283.86 184 3 Loin, top butt, boneless 20 101,839 275.00 300.50 284.19 185A 4 Loin, bottom sirloin, flap 7 25,728 400.00 415.50 406.65 185B 1 Loin, ball-tip, bnls, heavy 22 106,841 270.00 304.21 288.15 185C 1 Loin, sirloin, tri-tip (IM) 6 12,239 297.50 329.00 319.52 185D 4 Loin, tri-tip, pld (IM) 189A 4 Loin, tndrloin, trmd, heavy 14 79,641 855.00 971.00 886.45 191A 4 Loin, butt tender, trimmed 4 1,759 850.00 870.00 861.89 193 4 Flank, flank steak (IM) 5 3,654 415.00 445.00 432.67 ------------------------------------------------------------------------------- CHOICE, SELECT & UNGRADED CUTS FatLimitations 1-6 (IM) = Individual Muscle ------------------------------------------------------------------------------- 124 4 Rib, Back Ribs, Fresh 124 4 Rib, Back Ribs, Frozen 8 47,413 90.00 115.00 92.87 121D 4 Plate, Inside Skirt (IM) 19 33,419 334.50 366.79 348.20 121C 4 Plate, Outside Skirt (IM) 23 30,538 460.00 501.00 475.20 121E 6 Outside Skirt, pld (IM) 10 18,116 640.00 682.00 657.28

Cap, Wedge Meat & (IM) Lean 36 169,409 238.00 260.00 249.14

Pectoral Meat 16 27,268 270.00 282.63 275.83 ------------------------------------------------------------------------------- GB - STEER/HEIFER SOURCE - 10 Pound hub Basis - Coarse and Fine Grind ------------------------------------------------------------------------------- Ground Beef 73% 21 285,092 164.00 180.85 170.68 Ground Beef 75% 0 0 Ground Beef 81% 33 108,335 176.43 199.00 186.53 Ground Beef 85% Ground Beef 90% 0 0 Ground Beef 93% 8 36,360 231.43 270.00 245.50 Ground Beef Chuck 80% 36 289,457 175.84 200.85 185.35 Ground Beef Round 85% 13 136,700 203.52 220.85 211.34 Ground Beef Sirloin 90% ------------------------------------------------------------------------------- BLENDED GB - STEER/HEIFER/COW SOURCE- 10 Pound Chub Basis - Coarse & Fine Grind ------------------------------------------------------------------------------- Blended Ground Beef 73% Blended Ground Beef 75% Blended Ground Beef 81% 8 35,511 196.23 210.00 202.30 Blended Ground Beef 85% Blended Ground Beef 90% Blended Ground Beef 93% Blended Ground Beef Chuck 80% Blended Ground Beef Round 85% Blended Ground Beef Sirloin 90% 0 0 -------------------------------------------------------------------------------- BEEF TRIMMINGS - STEER/HEIFER SOURCE - Fresh Combos & Frozen Boxed -------------------------------------------------------------------------------- Fresh 50% lean trimmings 27 1,060,067 97.50 100.65 99.40 Frozen 50% lean trimmings -------------------------------------------------------------------------------- FAT LIMITATIONS (FL) DESCRIPTION Maximum Average Fat Thickness Maximum Fat at any point 1. 3/4" (19mm) 1.0" 2. 1/4" (6mm) 1/2" 3. 1/8" (3mm) 1/4" 4. Practically free (75% surface lean exposed) 1/8" 5. Peeled/Denuded 1/8" 6. Peeled/Denuded, surface membrane removed 1/8" -------------------------------------------------------------------------------- Items that have no entries indicate there were trades but not reportable because they did not meet the daily 3/70/20 guideline. Please refer to weekly LM_XB459 as the item may qualify. --------------------------------------------------------------------------------

A cutout value is an average of the prices tallied for cuts of beef from cattle carcasses weighing 550-850 pounds. Cutout values are separated into three main product types. Fabricated loads are beef cuts taken from an animal's ribs, chuck, round, loin, brisket, short plate and flank; 50 percent loads are 50 percent lean beef trimmings. Ground loads may contain 73, 75, or 80 percent ground beef. A typical refrigerated truckload carries 40,000 pounds.

Choice 1-3 grade is a better grade than Select 1-3, partly because Choice cuts have more fat, or marbling, than Select cuts.

Grade quality is determined using a 1-5 yield grade scale. A rating of 1 is the highest ratio of muscle to fat, while 5 is the lowest. Marbling is an important flavor factor.

Bloomberg reserves the right to remove comments but is under no obligation to do so, or to explain individual moderation decisions.

Please enable JavaScript to view the comments powered by Disqus.